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🍽️ Nuggets de poulet croustillants avec salade de pommes de terre à l'ail des ours fraîche

569 kcal · 30 min · 4 portions

Ingrédients

• 600 g pommes de terre
• 1 poignée ail des ours
• 2 oignons nouveaux
• 2 tomates
• 100 ml bouillon de viande
• 4 c. à soupe vinaigre de vin
• 1 c. à café moutarde piquante
• 4 c. à soupe huile végétale
• sel
• poivre (du moulin)
• 600 g filet de poitrine de poulet
• sel
• poivre (du moulin)
• 2 c. à soupe farine
• 2 œufs
• 80 g chapelure (pour paner)
• graisse (pour la friture)

Préparation

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for approx. 30 minutes until tender.
3. 3. Let the potatoes steam dry.
4. 4. Peel the cooled potatoes.
5. 5. Slice the potatoes.
6. 6. Wash the wild garlic.
7. 7. Remove the tough stems from the wild garlic.
8. 8. Finely chop the wild garlic.
9. 9. Wash the spring onions.
10. 10. Trim the dry ends of the spring onions.
11. 11. Slice the spring onions into thin rings.
12. 12. Wash the tomatoes.
13. 13. Quarter the tomatoes.
14. 14. Remove the core of the tomatoes.
15. 15. Dice the tomatoes finely.
16. 16. Bring the broth and vinegar to a boil.
17. 17. Add the spring onion rings to the hot broth.
18. 18. Season the broth with salt and pepper.
19. 19. Stir the mustard into the broth.
20. 20. Pour the broth over the potato slices.
21. 21. Let the mixture sit for about 15 minutes.
22. 22. Fold in the diced tomatoes.
23. 23. Fold in the chopped wild garlic.
24. 24. Stir the oil into the salad.
25. 25. Taste and adjust the seasoning of the salad.
26. 26. Heat the frying oil.
27. 27. Wash the chicken breast fillets.
28. 28. Pat the chicken breast dry.
29. 29. Cut the chicken breast into bite-sized pieces.
30. 30. Season the chicken pieces with salt and pepper.
31. 31. Dust the chicken pieces with flour.
32. 32. Place the eggs in a bowl.
33. 33. Whisk the eggs.
34. 34. Place the breadcrumbs in a shallow dish.
35. 35. Dip a chicken piece into the whisked eggs.
36. 36. Coat the chicken piece in the breadcrumbs.
37. 37. Press the breadcrumbs firmly onto the chicken.
38. 38. Fry the chicken pieces in batches in the hot oil.
39. 39. Fry the nuggets for 3-4 minutes until golden brown.
40. 40. Let the finished nuggets drain on kitchen paper.
41. 41. Serve the nuggets with the wild garlic potato salad.

Nutrition par portion

• kcal: 569
• Protein: 45 g · Fett/Fat: 22 g · Carbs: 46 g